Caramel Milk Candies | Dulce de Leche Candy

I planned to make these typical South American candies for Halloween. Little did I know, I was in for a real mystery even Sherlock Holmes couldn’t solve. You see, metal cans are not transparent. I was literally cooking blind. As I learned, this is a tragic prospect when it comes to candy making.

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MMmm…. what you made is what we called “grooshanka” (sp? we might not even have been saying it correctly!) when I lived in russia! yummy yummy smearable caramel that tastes great on bread, pancakes, blini, with apples, etc. we make it almost the exact same way (simmer all day, let it cool, and open) however i’ve never seen it in the consistency you’re looking for…. i’m thinking there’s something else you need to do it it. cook it longer? add something? don’t know what to tell you! sorry!

I vaguely remember doing this in girl scouts but I think we used a pressure cooker because it didn’t take that long. Then we had to stir it to make smooth. Good luck. You can always resort to a bag of Hershey Miniatures…

Oh, I’ve tried to make this myself, after living in Mexico briefly. I’d try Collette’s suggestion. I didn’t have a double boiler at that time, and was very short on patience. So the sugars caramelized before enough liquid had evaporated. I did get the consistency close enough to that waxy, taffy texture that I could eat it on the go with my fingers. In Mexico, Mama Davila didn’t mention cooking it in the can, just in a pan.

I don’t know if you’re up for trying it again, but this website had some good pointers. I think it doesn’t need to be cooked that long and needs to be mixed well while it’s hot. Spreading it out (while hot and pliable) on parchment, letting it cool, then cutting into candy sounds like a good idea. I like the idea of microwaving it, too.

If you keep the can completely submerged, it will not explode. You have to make sure that you check it several times during the cooking process and add water to replace what boils off.

By keeping the can sealed and submerged, you have created a mini pressure cooker. The sugars will naturally caramelize and create a wonderful sauce or candy, depending on the time that you cook it. When you vent the can, you are allowing the steam to escape, which causes the sugar to burn rather than caramelize. By keeping it completely submerged, the caramel cooks evenly and you won’t have different consistencies.

my mother did this, in the can, in the pressure cooker for an hour, let it cool, and then we used it as a carmel sauce on deserts, such as vanilla pudding, or ice cream…. but it was spoonable, not waxy for candy.

Open the top of the can- off! Fill 3/4 with water, be sure the boiling water doesn’t jump into the can Stir often moving the bottom brown parts around to cook evenly Refill when needed w/ water Small can took me 3- 3 1/2 hours Afterwards it’s a little bit lumpy so I beat it w/ a fork (you could use a small food processor I suppose) Viola

I have cooked the milk in a can before. Actually twice. I was scared it would explode too, but It didn’t. I didn’t make candy. I made banoffi which I tasted in Ireland. The one in Ireland was delicious. Mine was good, but not as good as theirs.

What you made actually was the traditional dulce de leche candy, but you probably tried a different type made with one can of condensed milk and 1/4cup granulated sugar. The extra sugar gives it a slightly gritty texture and helps it stay solid and keep shape.